19 September 2012

Arugala and Pistachio Pesto

I'm so sorry my camera is terrible.  I've had loads of people try to figure out what's wrong with it.  Anyway, I had a bag of arugula on it's way out, so I threw it in the mini-prep with olive oil, salt, pepper, about a 1/2 cup of pistachios and 2 big handfuls of herbs from the garden (basil, parsley, rosemary, thyme, mint) sort of a nutty chimichurri I suppose.  

Tossed the lot (and it is a lot) with 3-4 servings of whole wheat fettuccine, and served it with heirloom tomatoes and steamed asparagus.

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